Louisiana HACCP Training and CertificationEvery Louisiana food service operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. Source: FDA – HACCP Guidance

Louisiana HACCP Course for Retail Establishments – 16hrs
Our HACCP training course is the first accredited nationwide HACCP course for retail food establishments. The HACCP for Retail Food Establishments course is accredited by the International HACCP Alliance (360 Training) and teaches the theories and practices of HACCP. Once learners have successfully completed the course, they will understand how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.

HACCP Training Courses and State Info

Course Description
Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement a voluntary HACCP program.

The course introduces HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards associated with facility construction, equipment, employees, food, and supplies and then explains the scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.

Course Description
Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

21 CFR Part 123 – the “Seafood HACCP Regulation” requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in this regulation.